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Codes & Standards - Purchase
ISO 1003:2008
Spices -- Ginger (Zingiber officinale Roscoe) -- Specification
- English, French
- Published in 2008
- Published by ISO
Codes & Standards - Purchase
ISO 10620:1995
Dried sweet marjoram (Origanum majorana L.) -- Specification
- English, French
- Published in 1995
- Published by ISO
Codes & Standards - Purchase
ISO 10621:1997
Dehydrated green pepper (Piper nigrum L.) -- Specification
- English, French
- Published in 1997
- Published by ISO
Codes & Standards - Purchase
ISO 10622:1997
Large cardamom (Amomum subulatum Roxb.), as capsules and seeds -- Specification
- English, French
- Published in 1997
- Published by ISO
Codes & Standards - Purchase
ISO 11027:1993
Pepper and pepper oleoresins -- Determination of piperine content -- Method using high-performance liquid chromatography
- English, French
- Published in 1993
- Published by ISO
Codes & Standards - Purchase
ISO 1108:1992
Spices and condiments -- Determination of non-volatile ether extract
- English, French
- Published in 1992
- Published by ISO
Codes & Standards - Purchase
ISO 11162:2001
Peppercorns (Piper nigrum L.) in brine -- Specification and test methods
- English, French
- Published in 2001
- Published by ISO
Codes & Standards - Purchase
ISO 11163:1995
Dried sweet basil (Ocimum basilicum L.) -- Specification
- English, French
- Published in 1995
- Published by ISO
Codes & Standards - Purchase
ISO 11164:1995
Dried rosemary (Rosmarinus officinalis L.) -- Specification
- English, French
- Published in 1995
- Published by ISO
Codes & Standards - Purchase
ISO 11165:1995
Dried sage (Salvia officinalis L.) -- Specification
- English, French
- Published in 1995
- Published by ISO
Codes & Standards - Purchase
ISO 11178:1995
Star anise (Illicium verum Hook. f.) -- Specification
- English, French
- Published in 1995
- Published by ISO
Codes & Standards - Purchase
ISO 1208:1982
Spices and condiments -- Determination of filth
- English, French
- Published in 1982
- Published by ISO
Codes & Standards - Purchase
ISO 1237:1981
Mustard seed -- Specification
- English, French
- Published in 1981
- Published by ISO
Codes & Standards - Purchase
ISO 13685:1997
Ginger and its oleoresins -- Determination of the main pungent components (gingerols and shogaols) -- Method using high-performance liquid chromatography
- English, French
- Published in 1997
- Published by ISO
Codes & Standards - Purchase
ISO 20377:2018
Dried parsley (Petroselinum crispum) -- Specification
- English
- Published in 2018
- Published by ISO
Codes & Standards - Purchase
ISO 21803:2019
Dried dill — Specification
- English
- Published in 2019
- Published by ISO
Codes & Standards - Purchase
ISO 21983:2019
Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing
- English
- Published in 2019
- Published by ISO
Codes & Standards - Purchase
ISO 2253:1999
Curry powder -- Specification
- English, French
- Published in 1999
- Published by ISO
Codes & Standards - Purchase
ISO 2254:2004
Cloves, whole and ground (powdered) -- Specification
- English, French
- Published in 2004
- Published by ISO
Codes & Standards - Purchase
ISO 2255:1996
Coriander (Coriandrum sativum L.), whole or ground (powdered) -- Specification
- English, French
- Published in 1996
- Published by ISO
Codes & Standards - Purchase
ISO 2256:1984
Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) -- Specification
- English, French
- Published in 1984
- Published by ISO
Codes & Standards - Purchase
ISO 2256:1984/Amd 1:2017
Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) -- Specification -- Amendment 1
- English
- Published in 2017
- Published by ISO
Codes & Standards - Purchase
ISO 24052:2022
Spices and condiments — Dried sumac — Specification
- English
- Published in 2022
- Published by ISO
Codes & Standards - Purchase
ISO 2825:1981
Spices and condiments -- Preparation of a ground sample for analysis
- English, French
- Published in 1981
- Published by ISO
Codes & Standards - Purchase
ISO 3360:1976
Phosphoric acid and sodium phosphates for industrial use (including foodstuffs) -- Determination of fluorine content -- Alizarin complexone and lanthanum nitrate photometric method
- English, French
- Published in 1976
- Published by ISO
Codes & Standards - Purchase
ISO 3493:2014
Vanilla -- Vocabulary
- English, French
- Published in 2014
- Published by ISO
Codes & Standards - Purchase
ISO 3513:1995
Chillies -- Determination of Scoville index
- English, French
- Published in 1995
- Published by ISO
Codes & Standards - Purchase
ISO 3588:1977
Spices and condiments -- Determination of degree of fineness of grinding -- Hand sieving method (Reference method)
- English, French
- Published in 1977
- Published by ISO
Codes & Standards - Purchase
ISO 3632-1:2011
Spices -- Saffron (Crocus sativus L.) -- Part 1: Specification
- English
- Published in 2011
- Published by ISO
Codes & Standards - Purchase
ISO 3632-2:2010
Spices -- Saffron (Crocus sativus L.) -- Part 2: Test methods
- English
- Published in 2010
- Published by ISO
Codes & Standards - Purchase
ISO 3706:1976
Phosphoric acid for industrial use (including foodstuffs) -- Determination of total phosphorus (V) oxide content -- Quinoline phosphomolybdate gravimetric method
- English, French
- Published in 1976
- Published by ISO
Codes & Standards - Purchase
ISO 5559:1995
Dehydrated onion (Allium cepa Linnaeus) -- Specification
- English, French
- Published in 1995
- Published by ISO
Codes & Standards - Purchase
ISO 5560:1997
Dehydrated garlic (Allium sativum L.) -- Specification
- English, French
- Published in 1997
- Published by ISO
Codes & Standards - Purchase
ISO 5561:1990
Black caraway and blond caraway (Carum carvi Linnaeus), whole -- Specification
- English, French
- Published in 1990
- Published by ISO
Codes & Standards - Purchase
ISO 5562:1983
Turmeric, whole or ground (powdered) -- Specification
- English, French
- Published in 1983
- Published by ISO
Codes & Standards - Purchase
ISO 5563:1984
Dried peppermint (Mentha piperita Linnaeus) -- Specification
- English, French
- Published in 1984
- Published by ISO
Codes & Standards - Purchase
ISO 5564:1982
Black pepper and white pepper, whole or ground -- Determination of piperine content -- Spectrophotometric method
- English, French
- Published in 1982
- Published by ISO
Codes & Standards - Purchase
ISO 5565-1:1999
Vanilla [Vanilla fragrans (Salisbury) Ames] -- Part 1: Specification
- English, French
- Published in 1999
- Published by ISO
Codes & Standards - Purchase
ISO 5565-2:1999
Vanilla [Vanilla fragrans (Salisbury) Ames] -- Part 2: Test methods
- English, French
- Published in 1999
- Published by ISO
Codes & Standards - Purchase
ISO 5566:1982
Turmeric -- Determination of colouring power -- Spectrophotometric method
- English, French
- Published in 1982
- Published by ISO
Codes & Standards - Purchase
ISO 5567:1982
Dehydrated garlic -- Determination of volatile organic sulphur compounds
- English, French
- Published in 1982
- Published by ISO
Codes & Standards - Purchase
ISO 5671:2023
Spices and condiments — Dried chive (Allium schoenoprasum L.), cut and ground — Specification
- English
- Published in 2023
- Published by ISO
Codes & Standards - Purchase
ISO 6465:2009
Spices -- Cumin (Cuminum cyminum L.) -- Specification
- English, French
- Published in 2009
- Published by ISO
Codes & Standards - Purchase
ISO 6538:1997
Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] -- Specification
- English, French
- Published in 1997
- Published by ISO
Codes & Standards - Purchase
ISO 6539:2014
Cinnamon (Cinnamomum zeylanicum Blume) -- Specification
- English
- Published in 2014
- Published by ISO
Codes & Standards - Purchase
ISO 6571:2008
Spices, condiments and herbs -- Determination of volatile oil content (hydrodistillation method)
- English, French
- Published in 2008
- Published by ISO
Codes & Standards - Purchase
ISO 6571:2008/Amd 1:2017
Spices, condiments and herbs -- Determination of volatile oil content (hydrodistillation method) -- Amendment 1
- English, French
- Published in 2017
- Published by ISO